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Recipe: BroccoliWalnut Soup

A creamy delicious soup that is delicious hot or cold.

Broccoli-Walnut Soup Ingredients

  • 1 tablespoon olive oil

  • 2 cloves garlic, minced

  • 1 onion, chopped

  • 1 cup white wine

  • 1 quart almond milk

  • 2 teaspoons vegetarian chicken-flavored bouillon granules

  • 1 small head broccoli, chopped

  • cup coarsely chopped walnuts

  • 1 tablespoon honey

  • 2 tablespoons soy sauce

  • 2 tablespoons cornstarch

  • cup cold water

  • 3 tablespoons toasted sesame seeds

How to Make Broccoli-Walnut Soup

  1. Heat the olive oil in a large saucepan over medium heat, stir in the garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Pour in the wine, and bring to a simmer over medium-high heat. Cook for 3 minutes, then add the almond milk, and return to a simmer.

  2. Once the almond milk is simmering, stir in the bouillon and broccoli. Cook until the broccoli is very tender, about 10 minutes. Stir in the walnuts, honey, and soy sauce. Dissolve the cornstarch in the water, then stir into the simmering soup until thickened. Serve sprinkled with sesame seeds.

Broccoli-Walnut Soup Nutritions

  • Calories: 193 calories

  • Carbohydrate: 14.3 g

  • Cholesterol:

  • Fat: 11.2 g

  • Fiber: 2.8 g

  • Protein: 4.2 g

  • SaturatedFat: 1.3 g

  • ServingSize:

  • Sodium: 328.7 mg

  • Sugar: 5.2 g

  • TransFat:

  • UnsaturatedFat:

Broccoli-Walnut Soup Reviews

  • I loved the crunch from the walnuts Very easy to make My kids are sensitive to cornstarch, so I boiled 2 large potatoes with the broccoli then pureed half the soup and the potatoes to thicken the soup. This is a keeper Very delicious and very different from the usual cream of broccoli soups

  • The best vegetarian soup Ive had in a while. I decided on this on a particular cold night for dinner, and it was a perfect antidote for the chill.

  • I really wanted this soup to work - were always looking for yummy soups. My husband, oldest daughter, and oldest son didnt mind it (but also "wouldnt write home about it"), whereas my younger sons really had trouble getting it down. We figured that if you like Asian cooking, you might really enjoy it, because it definitely has a bit of that flair. We did make a few MINOR changes (shouldnt have affected the taste, but in all fairness, you never know)- rice milk (instead of almond milk), Braggs Aminos (instead of soy sauce, but has the flavor of mild soy sauce), and Kuzu Root Starch (instead of cornstarch, but does the same thing). Try it for yourself, though - you may like it I just probably wouldnt experiment on the kids til you knew if it fit in with their palates

  • I made one change for this soup. I picket up coconut milk by mistake so I used that. The soup was quite bland even when I added tobasco at the table. Perhaps beef broth or roasting the broccoli would have added some depth. I probably wont make it again.

Source: BroccoliWalnut Soup

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